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1
Place a rack in the center of the oven; preheat to 325.
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2
Grease a 13 x 9 inch baking pan and line it with parchment paper, leaving about 1 inch of paper overhanging the two long sides.
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3
In a bowl, whisk together the flour, cocoa powder, and salt to blend; set aside.
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4
In the bowl of an electric mixer set to medium speed, beat the butter and sugar.
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5
Beat in the eggs, one at a time.
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6
Stir in the vanilla.
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7
Gradually mix in the dry ingredients until well combined.
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8
Stir in half of the roughly chopped chocolate chunks.
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9
Spread the batter evenly in the prepared pan; evenly distribute the remaining roughly chopped chocolate chunks over the surface of the batter.
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10
Bake for 35 to 40 minutes, or until the sides of the brownies have begun to pull away slightly and the center tests slightly moist when a wooden skewer is inserted.
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11
Remove the pan from the oven and place it on a wire rack to cool completely.
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12
Meanwhile, place the finely chopped chocolate in a heatproof bowl over a saucepan containing about 1 inch of water.
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13
Stir over low heat until the chocolate is melted.
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14
Drizzle the chocolate over the cooled brownies.
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15
Allow the drizzled chocolate to set.
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16
Grasping the edges of the parchment, remove the brownies from the pan and cut into bars.
